Sweet potato röstis with soft boiled eggs

by | Jul 31, 2021 | Breakfast, Light meals | 0 comments

This sweet potato rösti breakfast is a real treat, and my take on a recipe from one of Pete Evans’ paleo cookbooks. It is a satisfying brunch treat if you’ve been looking for something different.

Note: Sweet potatoes contain a lot of carbs: 17g of net carbs per 100g. Be cautious if you are on a strict ketogenic or LCHF diet.

You only need a few staple ingredients to whip up a few great-tasing röstis.

The harders part is grating the sweet potatoes. A hand-held grater gives you an excellent arm workout!

Sweet potato röstis with soft boiled eggs

Serves 2 to 3

Tools

  • Grater

Ingredients

  • 2 eggs
  • ±600g sweet potato, peeled and coarsely grated
  • 1 teaspoon fresh thyme, chopped
  • 1 garlic clove, crushed
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons duck fat or coconut oil for frying

To serve

  • 6 eggs, soft boiled

Method

  • Whisk the eggs in a large bowl.
  • Add the grated sweet potato, thyme, crushed garlic, sea salt and freshly ground black pepper to the eggs and stir until combined.
  • Place a pan on medium-high heat, then add the oil.
  • Place a spoonful of the sweet potato mixture in the pan and press down to form the rösti.
  • Fry on each side for about 2 to 3 minutes until golden.
  • Serve with soft boiled eggs.

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How to make perfect soft boiled eggs

Bring a pot of water to a boil. Gently place the eggs in the boiling water and let it simmer for 6 to 7 minutes. Remove from the heat, and immediately place in cold water to stop the cooking process. When it is cool enough to handle, peel and enjoy!

By Christelle Grobler

By Christelle Grobler

Christelle is a graphic designer, food photographer, primal health coach student and owner of My Wholesome Life.

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